Overhead ventilation system incorporating a downwardly configured rear supply plenum with upward configured directional outlet and including baffle plates and dampeners incorporated into the plenum for evenly distributing an inlet airflow through the plenum outlet

ABSTRACT

A ventilation system for use with a cooking appliance to maintain an atmospheric pressure balance existing within an enclosed space surrounding the cooking appliance. A hood establishes a three-dimensional and interiorly recessed configuration and which is supported above the appliance. A filter within the hood communicates with a vacuum driven exhaust extending from the enclosed space. A supply plenum secures in downwardly and opposing fashion relative to a side of the cooking appliance. An air intake communicates the supply plenum with an exterior environment, the plenum including a perforated plate mounted to an inside face thereof in proximity to a bottom closed edge of said plenum and in order to introduce intake air to a side location of the appliance in order to equalize internal pressure and to facilitate upward movement of heated air from the appliance.

CROSS-REFERENCE TO RELATED APPLICATIONS

This Application is a Continuation-in-part of application Ser. No.12/272,089 filed on Nov. 17, 2008, which in turn is aContinuation-in-part of Application Ser. No. 11/531,987 filed on Sep.14, 2006.

FIELD OF THE INVENTION

The present invention relates generally to an overhead ventilationsystem, such as is utilized in combination with commercial cookingappliances or industrial oven processes. More particularly, the presentinvention teaches a ventilation system, such as in use with a commercialpizza or other food related cooking process and by which products ofsuch process include heated air, grease and/or other contaminants. Thepresent invention is an improvement over prior art oven hood designs,and by which an associated inlet plenum is reconfigured to assist inintroducing air from an exterior, this including the incorporation ofinterior baffling elements for slowing down an intake velocity of airinto the supply plenum, including evenly distributing the air along thewidth of the plenum.

In a further variant, inlet airflow from the supply plenum passesthrough a vertically mounted perforated plate mounted proximate to aclosed bottom location of the inlet and so that the perforated plate ispositioned aside the interior cooking appliance below its top surface.The exhaust ductwork is further moved to a forward most location of thehood, in communication with an upper outlet side of the baffle typegrease filters and, in combination with the perforated inlet supportedplate and the regulation of the operating speed of the inlet and exhaustfans, ensures that the flow patterns created by the exhaust do notinterfere with the capture of thermal heat rising from the cookingequipment.

DESCRIPTION OF THE PRIOR ART

The prior art is well documented with examples of oven hood and makeupair devices, such as which are utilized in the removal of heat andairborne particulates (i.e., grease, other solids, etc.) associated withan oven and cooking equipment process of some type. A common objectiveof such makeup devices is both the removal and concurrent replacement ofqualified/conditioned air within an interior location in which the ovenprocess and cooking equipment is located and which may include bothcommercial restaurants, bakeries, pizzerias, and the like.

A common problem in the prior art is the tendency of such devices tointroduce significant volumes of untreated air, requiring furthersignificant capacity from such as air conditioning and heated makeup airunits. The cost of maintaining a desired interior air temperature cantherefore be greatly increased, both in terms of heating or conditioningvolumes of makeup introduced. A further problem associated with theprior art is the tendency of the makeup air to be unevenly introducedthrough its associated supply plenum, such as in terms of intakevelocity as well as lateral distribution (or spread) across the width ofthe plenum and prior to introduction into the interior environment atwhich the cooking equipment is located.

SUMMARY OF THE PRESENT INVENTION

The present invention discloses a supply plenum module incorporated intoan improved filter and ventilation system associated with a cookingappliance and which maintains a desired pressure balance, orequilibrium, within an enclosed space in which the appliance is situatedduring filtration of the same. In particular, the module operates incooperation with the associated ventilation system in order tointroduce, from an exterior location, a volume of raw untreated air forsubsequent conditioning and conveyance to the inner hood perimeter, thesame balancing the outflow of exhaust air drawn through an associatedfilter and evacuated from the hood and in order to prevent or minimizethe loss of other conditioned air (heated or cooled) existing within theenclosed space.

The intake associated with the plenum typically includes a pair ofindividual branches for contacting the plenum at spaced apart sidelocations, this better serving to distribute intake air in balancedfashion along the entire length of the module. Balancing dampeners areincorporated into a location of each intake branch, for regulating anintake airflow into a first elongated and downwardly extending manifoldor passageway.

A further pair of elongate and widthwise extending baffle plates aremounted within the first downwardly extending passageway, each of thebaffle plates being arranged in a generally widthwise extending andspaced apart fashion. The baffle plates each exhibit pluralities ofapertures, such as establishing a varying percentage by surface area ofopen space for admittance of an intake airflow.

In one application, a first (upper) of the baffle plates exhibits a 48%,by area, of open space defined by the flow through apertures, with asecond lower spaced apart baffle plate reducing the flow through area to40% (such as by smaller or fewer dispersed apertures defined in thebaffle plate).

The downwardly extending passageway communicates with a second, shorter,and upturned passageway terminating in a lengthwise extending outlet.The extended length of the intake supply plenum, combined with theprovision and arrangement of the balancing dampers and the baffleplates, establish a reduced velocity and evenly distributed inlet flowfor introduction at the lengthwise and upturned outlet relative to theside of the cooking appliance.

The arrangement and configuration of the hood further serves to betterwarm and precondition the raw intake air for rising within the hoodinterior. The configuration and arrangement of the plenum results in avolume of intake air introduced generally equaling that exhausted fromthe hood and, by virtue of establishing a pressure equilibrium withinthe hood interior which is facilitated by the 1) heating, 2) slowedvelocity and 3) more evenly distributed intake flow from the plenum,thereby preventing loss of additional volumes of quality AC or heatconditioned air, from within the enclosed space, and which may otherwisebe vacuum drawn and expelled by the overhead hood.

The length and depth of the supply plenum, in cooperation with thebalancing dampers and internal baffling plates, further assists inmaintaining an air velocity (i.e., speed of air) out of the supplyplenum. The maintenance of a desired air velocity out of the supplyplenum does not affect the exhaust air drawn and evacuated. Further, thedirectional upward outlet of the present invention introduces air flowas the heated (thermal) air flow of the cooking device.

As is known, heated air rises naturally off cooking appliances, with theupwardly introduced air assisting in the removing of heat, odor, grease,and gas by-products more efficiently. In this fashion, the untreated airintroduced by the present ventilation system does not affect the airtemperature of the room and again further serves to reduce the need formechanical makeup air treatment devices (e.g. again heaters or chillers)to replace other quality internal conditioned air associated with theenvironment within which the cooking appliance is maintained.

In a further variant, inlet airflow from the supply plenum passesthrough a vertically mounted perforated plate mounted proximate to aclosed bottom of the inlet and so that the perforated plate ispositioned to the side of the interior cooking appliance in lengthextending fashion and at some point between the top and bottom surfacesof the appliance. The exhaust ductwork is further moved to a forwardmost location of the hood, in communication with an upper outlet side ofthe baffle type grease filters and, in combination with the perforatedinlet supported plate and the regulation of the operating speed of theinlet and exhaust fans, ensures that the flow patterns created by theexhaust do not interfere with the capture of thermal heat rising fromthe cooking equipment.

BRIEF DESCRIPTION OF THE DRAWINGS

Reference will now be made to the attached drawings, when read incombination with the following detailed description, wherein likereference numerals refer to like parts throughout the several views, andin which:

FIG. 1 is a first environmental view, in perspective, of the ventilationsystem according to the present inventions in operative arrangement withrespect to an item of conventional cooking equipment;

FIG. 2 is a backside rotated environmental view of the ventilationsystem of FIG. 1 and further illustrating the manner and extent to whichthe rear supply plenum module extends relative to a backside of thecooking equipment, as well as illustrating the arrangement andconfiguration of the upper balancing dampers incorporated into theintake branches of the manifold, as well as the widthwise extendingbaffle plates for additionally slowing and evenly distributing theadmitted intake flow prior to introduction into the cooking applianceenvironment;

FIG. 3 is an exploded view of the ventilation system as illustrated inFIG. 2;

FIG. 4 is a sectional inner facing view of the supply plenum moduleaccording to the present inventions;

FIG. 5 is a cutaway view, taken along line 5-5 of FIG. 4, andillustrating a side profile of the supply plenum module;

FIG. 6 is a partial view of a lower corner portion of the supply plenummodule and illustrating the inner and upturned arrangement of the inletface and upon which is disposed a perforated plate;

FIG. 7 is an enlarged view taken from FIG. 2 and further showing thepivotal opening/closing nature of the selected balancing damperassociated with an intake branch of the manifold;

FIG. 8 is a partial perspective of a plenum configuration according to afurther preferred embodiment and illustrating a further possiblereconfiguration in which the a selected baffle plate can be repositionedalong the upturned and widthwise extending outlet;

FIG. 9 is a side view of a ventilation system according to a furtherpreferred embodiment in which a perforated plate is mounted along alower horizontally extending and otherwise closed end of an inlet plenumand which is below a top surface of the cooking equipment, as well asshowing the forward edge located outlet exhaust; and

FIG. 10 is an enlarged partial view in perspective and illustrating, inpartial end cutaway, the configuration of the perforated plate.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

Referring now to FIG. 1, a first environmental view is generally shownat 10 in perspective of a ventilation system according to the presentinventions in operative arrangement with respect to an item ofconventional cooking equipment 12. As will be further described inadditional detail, the present inventions include both an overallsystem, as well as a supply plenum (this defining a three dimensionaland elongated module) 14 secured to an overhead hood 16 incorporatedinto the improved filter and ventilation system, and which is associatedwith the cooking appliance 12 to maintain a desired pressure balance, orequilibrium, within an enclosed space in which the appliance 12 issituated during filtration of the same. In particular, the plenum 14operates in cooperation with the associated ventilation system in orderto introduce, from an exterior location, a volume of raw untreated airfor subsequent conditioning and conveyance to an inner hood perimeter,the same balancing the outflow of exhaust/filtered air withdrawn fromthe hood 16 and in order to prevent or minimize the loss of otherconditioned air (heated or cooled) existing within the enclosed space.

Referencing again FIG. 1, as well as the rotated view of FIG. 2 andexploded illustration of FIG. 3, the hood 16 is constructed of such as astainless steel material and which defines a generally rectangular andinteriorly recessed three-dimensional configuration positioned inoverlaying and, typically, elevated fashion above the piece of cookingequipment 12. The article of equipment 12 in the illustrated variant isshown as a pizza oven, however it is further understood that any type ofcooking or heat generating equipment, whether food industry related orotherwise, is contemplated without limitation.

Features generally associated with the hood 16 include a filter (see inphantom at 18 in FIG. 1) and typically consisting of a baffle or otherknown type of filter for providing entrapment of grease and otherparticulates. The filter 18 may include either a single elongatedelement or a number of individual and attachable sections (see at 18 a,18 b, 18 c, et seq., in FIG. 4) which are secured at top 20 and bottom22 locations associated with the hood interior and in order to extendacross its inner length between first 24 and second 26 ends. A removablegrease container 28, see as further shown in FIG. 1, is arrayed at aslightly downwardly sloped end of the bottom filter support 22, thesupport 22 further being interiorly recessed in upwardly facing fashionin order to collect grease and other liquid particulates captured by thefilter and collected in gravity flowing fashion within the cup forsubsequent emptying.

Pluralities of elongated support hangers 30 and 32 are provided forsecuring typically both the hood 12 and associated plenum 14 to aceiling supporting location 34 (see FIGS. 1 and 2) associated with theenclosed interior. A vacuum driven exhaust secures to a communicatinglocation 36 formed in a top surface of the hood 12 and includes a lengthof ductwork 38 interconnected to such as a blower 40 or other vacuumgenerating component located at an exterior location from the enclosedinterior space. An incandescent light fixture 42 (see in phantom in FIG.4) is secured to an interior location associated with the hood 12(typically its inner top surface as shown).

Referring again to each of FIGS. 1-3, as well as to succeeding views ofFIGS. 4-6, the supply plenum 14 defines an elongated andthree-dimensional shaped module and which is capable of either beingsecured in contacting fashion to the hood 12 or, alternatively, securedin a similar arrayed and downwardly depending fashion relative to thehood. As illustrated, the plenum 14 is secured along its upperlengthwise extending edge, see at 44, in cooperating fashion along acorresponding and lengthwise defined side edge of the hood 12 (this asshown in the drawings and extending between hood ends 24 and 26). Theplenum module 14 can be secured mechanically (such as by welding orfasteners) to the hood 12 and, as is shown, is further supported byadditional support hangers 30 and 32 and in order properly balance theoverall assembly. Additional features, such as a pair of skirts 41 and43, are secured by associated fasteners 45 and 47 to ends of the hood 12and such that the skirts overlay associated ends of the plenum 14.

An air intake is provided for supplying raw air from an exteriorlocation to the plenum 14 and includes an exterior vent 46 which iscommunicated through the ceiling 34, extends downwardly at 48 and thensplits into branches 50 and 52 for subsequent communication at twolocations with the upper edge 44 of the supply plenum module 14. A pairof balancing dampers, see at 51 and 53, are provided in each of theintake branches 50 and 52, respectively.

The balancing dampers 51 and 53 capable of being individually (oralternatively) manipulated/pivoted to varying opening/closing positions(see also enlarged illustration of FIG. 7 illustrating selected damper51 associated with intake branch 50) and operate in a first intake stageto equalize the intake flow and velocity of the air drawn from theexterior vent 46, prior to introduction into the plenum module 14. Theair intake assembly is designed to provide an adequate volume of rawexterior air to the supply plenum 14, and it is accordingly contemplatedthat other single or multiple manifold configurations are envisioned bywhich an adequate input airflow can be established.

As further illustrated throughout the several views, the plenum 14exhibits a generally three-dimensional and elongated configurationincluding a flattened exterior and vertical extending face, see at 56,and which in combination with an opposite interior face 58 defines afirst downwardly extending and main interior passageway (or manifold)for communicating the raw air withdrawn through the intake branches 50and 52 and into the plenum body. Additional to the balancing dampers 51and 53 associated with the intake branches 50 and 52, a further pair ofelongate and widthwise extending baffle plates 55 and 57 are mountedwithin the first downwardly extending and interior passageway.

Each of the baffle plates 55 and 57 are arranged in a generallywidthwise extending and vertically spaced apart fashion within theplenum interior and as shown in each of FIGS. 2, 3 and 6. The baffleplates 55 and 57 can extend in a parallel or angularly fashion, and eachfurther exhibits an individual plurality of apertures, such asestablishing a varying percentage by surface area of open space foradmittance of an intake airflow.

In one application, a first (or upper) of the baffle plates, previouslyidentified at 55 exhibits a 48%, by area, of open space defined by aplurality of flow through apertures 59. A second lower spaced apartbaffle plate, previously identified at 57, includes a further pluralityof apertures 61, these reducing the flow through area to 40% (this alsocapable of being accomplished both by the provision of smaller aperturesor the use of fewer dispersed apertures defined in the baffle plate).The above example is understood to provide only one possible selectionof flow through percentages associated with one desired operationalvariant, and it envisioned and understood that the relative percentagesof available flow through area defined in each of the baffle plates canbe adjusted, such as according to any range of constriction between1-99%. It is further understood that, while the relative flow throughpassage of the upper baffle plate 55 is typically some percentagegreater than that associated with the lower baffle plate 57, othervariants can contemplate the upper baffle plate being more restrictiveas between the two.

As shown in FIGS. 2, the combination of the balancing dampers 51 and 53and the baffle plates 55 and 57 serve to regulate (i.e. typically toslow down the intake velocity) and evenly distribute (such as in alaterally spread out direction) the intake airflow from the intake 48.This is further represented by airflow indicator arrows 63, 65 and 67,with arrows 63 representing a first regulation or reallocation of intakeair from the balancing dampers 51 and 53 to the first/upper baffle plate55, arrows 65 representing a further step-down of velocity, as well asadditional widthwise equalization of air flow between the upper baffleplate 55 and the second lower baffle plate 57.

A second (shorter) and reverse angled with upwardly extending passageway60 (see as further best generally shown in cutaway view of FIG. 5)communicates with the first passageway via rounded bottom 62, andterminates in a lengthwise extending and upwardly facing outlet 64. Theadditional plurality of arrows 67 represented in FIG. 2 illustrates themanner in which the outlet air flow from the second/lower baffle plate57 is finally regulated in a most evenly distributed and desirousvelocity profile prior to being discharged through the outlet 64.

As again shown, the outlet 64 is disposed in a generally inner/upwardlyfacing manner and, in an alternative embodiment as best shown in FIG. 6,can further include a perforated plate 66 secured thereover, the plate66 including additional apertures 69. The plate 66 can operate as athird additional baffle plate (as shown in FIG. 6) or the plate 66 cansubstituted for one or both of the plates 55 and 57 (see as furthershown in FIG. 8) for reducing the velocity and equalizing the flowpattern established across the interior profile of the supply plenum 14.

In this fashion, the raw intake air drawn into the (typically stainlesssteel) plenum is caused to be warmed, and regulated in its velocity anddirectional profile, this again by virtue of the extending lengths ofthe associated passageways, primarily downward with balancing dampersand baffle plates and, to a lesser extent, reverse upwardly and outthrough the outlet 64. The intake air is directed so that it isdischarged through the outlet 64 in a position generally at or below thecooking equipment 12 and in a spaced fashion along a rear side of theequipment 12. The arrangement and direction of distribution of theoutlet airflow is further such that it will not cause to impact thecooking equipment 12 (thereby adding to the heat content of the air)and, as a result, is rather caused to rise and to be entrapped withinthe defined inner perimeter of the hood 16 along with the heat risingfrom the cooking equipment 12, and further so as not to inadvertently(such as vacuum) draw in conditioned interior air from the environmentsurrounding the cooking equipment and which may otherwise be drawn outthrough the hood.

As is known, and in order for a ventilation system to properly operate,an amount of air exhausted must be balanced by an equal amount of airintroduced back into the room or enclosure and to balance the system.The performance of the ventilation system (i.e. its functionality) is tocapture and contain such as heat, odors, grease and the like whilemaintaining the proper volumetric air balance (this again reducing thelosses of pretreated quality interior air not directly related to thecooking appliance).

As such, the ability to balance an intake volume of air, through thesupply plenum, across its outlet and in heat generated fashion up intoits hood perimeter, operates to replace similar volumes of air exhaustedthrough the hood, and without the otherwise undesirable consequence ofthe conditioned internal air (this being the air heated or airconditioned within the enclosed space by such as AC condensers or airmakeup units) being vented through the hood as a result of an imbalancedatmospheric condition created within the enclosure. The ability to drawupon a limitless volume of raw intake air, as described herein, isintended to save on the otherwise necessary expense of providingadditional air conditioning/heating capacity to the room enclosure andthe concurrent waste of additional energy dollars necessary to maintainan internal room condition in which the quality air is being ventedthrough the hood along with the heated byproduct air associated with theappliance.

In the above described fashion, the percentage of makeup air required tobalance the overall ventilation system is introduced behind theconventional cooking appliance through the rear positioned supply plenumwith upward directional outlet, and thereby in a direction towards thebaffle filters 18. The advantage with the upward directional outlet isthat the introduced air (again not requiring any pretreatment such asheating or cooling) is maintained in the capture area (again defined asthe inside perimeter of the hood) and which will not otherwise affectthe quality and volume of the conditioned air (heated or cooled) withinthe interior enclosed (kitchen) environment. Furthermore, the operationof the present system does not affect the air temperature within theroom enclosure, nor does it affect the effectiveness of the hood tocapture and contain the byproducts of the cooking operation.

As previously stated, the introduced air does not require any othertreatment. Any balance of required makeup air is typically supplied bythe existing heating and cooling equipment or provided by smallermechanical equipment than that which is required in standard ventilationsystems. The additional advantage of the system is the ability toprovide a properly balanced ventilation system while concurrentlyoperating to capture the greases, odors, and gas byproducts associatedwith the cooking appliance and vent its associated heat emanations. Theoutlet air velocity may also be lower than that associated with theintake and, combined with the introduction of the intake air flow in theupward direction (same as the thermal/heated air) contributes to theeffectiveness and efficiency of the system.

Referring now to FIG. 9, a further variant of ventilation system isgenerally depicted at 70 and, similar to FIG. 1, discloses a four sidedand open underside hood enclosure 72 positioned a spaced overheaddistance above a typical piece of cooking equipment, such as previouslydepicted at 12. The hood enclosure 72 is supported in overhead fashionagain by such as hangers 74 and 76 and includes an air inlet 78 whichfeeds a rectangular shaped supply plenum 80. Although shown in side plancutaway, the general dimensions of the hood and plenum relative to theappliance 12 are similar to that depicted in perspective in FIG. 1.

A perforated and air introduction plate 82 is mounted along an insidesurface of the plenum 80 a minimal spaced distance from its closedbottom edge 84. The plate exhibits a given height and extends partiallyto entirely along the running width of the plenum (similar to the outlet64 and/or the spaced baffle plates 55 and 57 in the precedingembodiment).

As shown in FIG. 9, the introduction plate 82 is positioned to the sideof the interior cooking appliance 12 at some point below its top andtypically halfway between the top and bottom of the appliance 12. Theperforated plate 82 as further shown in FIG. 10 further exhibits aplurality of individual perimeter enclosing apertures 86 according to adesired pattern and which provides for metered air intake into theconditioned air enclosure aside the appliance 12 and as depicted by aircurrents 87, these mixing with the heated sides and top of the appliance12 and resulting in internal pressure equalization facilitating upwardbillowing of the heated plume from the appliance. Upper and lowerbrackets 88 and 90 are also shown and provide for seating of theperforated plate 82.

As further shown in FIG. 9, an angled baffle type grease filter 92 isshown at a forward location of the hood interior 72 and is positioned byupper 94 and lower 96 brackets. Although not clearly shown, the filter92 extends between first and second ends of the hood 72, as well asproximate its forward edge as shown. Grease and other particulateentrained air such as associated with a rising heat plume associatedwith the operation of the appliance 12 is caused to pass through thebaffle filter 92 (such further including a grease entrapment and removalcontainer, in phantom at 97, as previously described) and into an outletregion 98 in communication with a forward end located exhaust conduit100 for facilitating outflow of the exhaust air. Other features includesuch as provision of an incandescent or other suitable light fixture 102mounted to the interior ceiling of the hood 72.

Although not shown, it is again understood that inlet and outlet fansare provided and, in combination with the perforated plate 82, theangled baffle filter 92 and the forward located outlet 100, serve toequalize the interior pressure condition associated with the operationof the exhaust hood, and further in order to minimize losses of qualityconditioned inner air.

Having described my invention, other and additional preferredembodiments will become apparent to those skilled in the art to which itpertains, and without deviating from the scope of the appended claims.

1. A ventilation system for use with a heat generating appliance whichmaintains an atmospheric pressure balance existing within an enclosedspace surrounding the appliance, said system comprising: a hoodestablishing a substantially three-dimensional and interiorly recessedconfiguration and which is supported in generally elevated fashion abovethe appliance, said hood incorporating a filter communicating with avacuum driven exhaust extending from said hood and the enclosed space;and a supply plenum secured in downwardly and opposing fashion relativeto a side of the cooking appliance, an air intake communicating saidsupply plenum with an exterior environment, said plenum furtherincluding a perforated plate mounted to an inside face thereof inproximity to a bottom closed edge of said plenum and in order tointroduce intake air to a side location of the appliance in order toequalize internal pressure and to facilitate upward movement of heatedair from the appliance.
 2. The ventilation system as described in claim1, said hood exhibiting a specified shape and size and furthercomprising a generally rectangular shape.
 3. The ventilation system asdescribed in claim 2, said plenum exhibiting a specified shape and sizeand further comprising a three-dimensional and elongated module securedalong a side edge of said hood, said perforated plate extending at leastpartially along a width of said plenum and including a plurality ofindividual and inner extending perimeter defining apertures.
 4. Theventilation system as described in claim 3, further comprising a pair ofelongated and substantially planar skirts secured in downwardlyextending fashion from first and second ends of said hood, said skirtsoverlaying associated ends of said supply plenum, said plenum outletextending in substantially lengthwise fashion between said ends.
 5. Theventilation system as described in claim 1, further comprising a vacuumgenerating blower incorporated into an exterior location of saidexhaust.
 6. The ventilation system as described in claim 1, furthercomprising a plurality of elongated support hangers extending from aceiling location of the enclosed space and securing to respective topface locations associated with at least one of said support plenum andsaid hood.
 7. The ventilation system as described in claim 1, furthercomprising a grease filter mounted in angular fashion within said hoodenclosure, between first and second sides, and proximate a forward endof said hood.
 8. The ventilation system as described in claim 7, saidhood interior further comprising respective upper and lower lengthwiseextending supports for securing said baffle filter in communication withsaid vacuum driven exhaust, a grease collection trap associated with atilted end location providing for disposal of liquid based contaminantscollected by said filter.
 9. The ventilation system as described inclaim 8, further comprising said exhaust being located along a forwardedge of said hood in communication with an outlet side of said greasefilter.
 10. The ventilation system as described in claim 1, furthercomprising an incandescent light fixture secured to an interior locationassociated with said hood.
 11. A ventilation system for use with a heatgenerating appliance which maintains an atmospheric pressure balanceexisting within an enclosed space surrounding the appliance, said systemcomprising: a hood establishing a substantially three-dimensional andinteriorly recessed configuration and which is supported in generallyelevated fashion above the appliance, said hood incorporating a filtercommunicating with a vacuum driven exhaust extending from said hood andthe enclosed space; a supply plenum secured in downwardly and opposingfashion relative to a side of the cooking appliance, an air intakecommunicating said supply plenum with an exterior environment, saidplenum further including a perforated plate mounted to an inside facethereof in proximity to a bottom closed edge of said plenum and in orderto introduce intake air to a side location of the appliance in order toequalize internal pressure and to facilitate upward movement of heatedair from the appliance; a grease filter mounted in angular fashionwithin said hood enclosure, between first and second sides, andproximate a forward end of said hood; and said exhaust being locatedalong a forward edge of said hood in communication with an outlet sideof said grease filter.